Melissa's Marinated Vegetable and Tempeh Kabobs recipe Ajay this one is good.

[Guest guest]

I made this twice during last summer and was a big hit with all my

tempeh hating friends.

Chelsea

 

Melissa's Marinated Vegetable and Tempeh Kabobs

 

" This is Melissa Goldman's recipe for the best barbecue ever. " ... From The

Simple Soybean and Your Health, pp. 203, Mark & Virginia Messina with Kenneth

Sechtel.

 

1/4 cup tamari

1/4 cup tarragon vinegar

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon fresh or 1 teaspoon dried basil

1 tablespoon fresh or 1 teaspoon dried thyme

1 tablespoon fresh or 1 teaspoon dried cilantro

2 cloves garlic, crushed

1/8 teaspoon black pepper

8 ounces tempeh, cut into 8 cubes

1 red pepper, cut into l/2-inch strips

1 green pepper, cut into 1/2-inch strips

1 medium onion, quartered

1 small zucchini, sliced 1/2-inch thick

1 yellow summer squash, sliced 1/2-inch thick

12 medium mushrooms

8 cherry tomatoes

In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil,

basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to

mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and

steam for 15 minutes.

In a large bowl, combine the red pepper, green pepper, onion, zucchini,

squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and

refrigerate for at least 1 hour.

On four skewers, alternate the vegetables and tempeh. Grill for 5-7minutes,

turning frequently and brushing with the marinade.

Serve the vegetables and tempeh either on or off the skewers.

Yield: 4 servings.

 

 

 

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